Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C20/00—Cheese substitutes
  • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/60—Edible seaweed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/26—Meat flavours
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/80—Emulsions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/88—Taste or flavour enhancing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

• the present invention relates to an oil-in-water-type emulsified seasoning, a method for producing the same, and the like.
• Patent Literature 1 discloses a method for producing an oil-in-water-type emulsified seasoning, including emulsifying soybean protein and fat/oil in the presence of glutathione.
• Patent Literature 2 discloses a method for producing an enzyme-treated kelp extract, comprising enzymatically treating an extraction liquid during or after the extraction treatment of kelp in the presence of ethanol using an enzyme with lipase activity.
• the present invention provides an oil-in-water-type emulsified seasoning having umami and richness and also having suppressed fishy smell as a seasoning which can enhance the umami and richness of non-animal foods and other foods which have light taste and give insufficient impression, and also provides a method for producing the same.
• the present invention has been completed.
• the present invention relates to the following embodiments [1] to [13].
• a method for producing an oil-in-water-type emulsified seasoning comprising emulsifying a kelp extract and fat/oil in the presence of a water-soluble polymer compound.
• the method for producing an oil-in-water-type emulsified seasoning comprises wherein from 5 to 30 wt. % of the water-soluble polymer compound is contained when the amount of the oil-in-water-type emulsified seasoning is taken as 100 wt. %.
• An oil-in-water-type emulsified seasoning comprising a kelp extract, fat/oil, and a water-soluble polymer compound.
• a plant food and/or drink comprising the oil-in-water-type emulsified seasoning according to any of [5] to [10].
• the present invention makes it possible to provide an oil-in-water-type emulsified seasoning having umami and richness and also having suppressed fishy smell, and the seasoning can impart umami, richness, and the like to, for example, non-animal foods and other foods which have light taste and give insufficient impression.
• the present invention also facilitates a method by which the seasoning can be produced easily.
• An embodiment of the oil-in-water-type emulsified seasoning of the present invention contains a kelp extract, fat/oil, and a water-soluble polymer compound.
• an embodiment of the production method of the present invention is characterized by emulsifying a kelp extract and fat/oil in the presence of a water-soluble polymer compound.
• the kelp extract used in the present invention may be an extract of various dried kelp products.
• the type of kelp may be any of Rishiri kelp, Hidaka kelp (Mitsuishi kelp), Saccharina japonica , Rausu kelp, fine kelp, long kelp (Hamanaka kelp), and the like, and these may be used singly or in combination of two or more.
• a dried kelp product may be used as is, or may be shredded, crushed, or thinly sliced.
• the extraction solvent may be water, hot water, or a solvent containing ethanol, and is preferably an aqueous solution with an ethanol concentration of from 1 to 95 wt. %, more preferably an aqueous solution with an ethanol concentration of from 5 to 90 wt. %, and further more preferably an aqueous solution with an ethanol concentration of from 10 to 80 wt. %. While the ratio of solvent and seaweed is not particularly limited, the amount of solvent is preferably from 0.5 to 100 parts by weight, more preferably from 1 to 50 parts by weight, and further more preferably from 2 to 20 parts by weight, per part by weight of kelp.
• the extraction temperature is preferably from 10 to 120° C., more preferably from 15 to 100° C., and further more preferably from 20 to 90° C.
• the extraction time is preferably from 1 minute to 24 hours, more preferably from 2 minutes to 12 hours, further more preferably from 5 minutes to 5 hours, and particularly preferably from 10 minutes to 2 hours.
• the extraction may be carried out under normal pressure or increased pressure, and it may be conducted by reflux extraction.
• the kelp raw material can be separated from the liquid part by filtration through a nonwoven fabric or a filter, or by centrifugal separation, and the liquid part can be recovered.
• a kelp extract obtained by mixing a kelp extract extracted with hot water and a kelp extract extracted with an aqueous ethanol solution may also be used, and it is preferable to use an enzyme-treated kelp extract.
• an enzyme-treated kelp extract it may be prepared by the method described in Patent Literature 2, and an extraction liquid during or after the extraction treatment of kelp may be treated with an enzyme with lipase activity.
• an extraction liquid during the extraction treatment of kelp can be treated with an enzyme with lipase activity, or an extraction liquid after the extraction treatment of kelp can be treated with an enzyme with lipase activity.
• a liquid part obtained by solid-liquid separation of the extraction liquid may be treated with an enzyme, and it is preferable to perform enzyme treatment in the presence of ethanol.
• the ethanol concentration is preferably from 0.01 to 60 wt. %, more preferably from 0.1 to 55 wt. %, further more preferably from 0.3 to 45 wt. %, and particularly preferably from 0.5 to 40 wt. %.
• the enzyme with lipase activity used in the enzyme treatment may be any enzyme with lipase activity as long as it can be used in food processing.
• a product containing the enzyme may also be used, and an enzyme preparation can be used.
• the enzyme with lipase activity may include lipase preparations, such as Lipase OF (produced by Meito Sangyo Co., Ltd.), Lipase A “Amano” 6 (produced by Amano Enzyme Inc.), and Li-lipase (registered trademark) A-10D (produced by Nagase Chemtex Corporation).
• the amount of enzyme added can be changed as appropriate depending on the treatment temperature and treatment time, and is, for example, as a preparation, generally from 0.0001 to 1.0 wt. %, preferably from 0.0005 to 0.5 wt. %, and more preferably from 0.001 to 0.2 wt. %.
• the treatment temperature in the enzyme treatment is generally from 10 to 70° C., preferably from 15 to 60° C., and more preferably from 20 to 50° C.
• the treatment time in the enzyme treatment is generally from 10 minutes to 12 hours, preferably from 20 minutes to 8 hours, and more preferably from 30 minutes to 6 hours.
• the content of the kelp extract is preferably from 0.5 to 40 wt. %, more preferably from 1 to 20 wt. %, and further more preferably from 2 to 15 wt. %, from the viewpoint of enhancing the umami and richness of foods and suppressing fishy smell.
• the water content of the oil-in-water-type emulsified seasoning, as the total amount of extract-derived water and water added, is preferably from 5 to 80 wt. %, more preferably from 10 to 70 wt. %, and further more preferably from 20 to 60 wt. %.
• the fat/oil used in the present invention is not particularly limited, and examples thereof may include plant fats/oils, such as palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, corn oil, olive oil, sesame oil, rice oil, safflower oil, cottonseed oil, peanut oil, linseed oil, perilla seed oil, grape seed oil, perilla oil, and algae oil; animal fats/oils, such as krill oil, fish oil, pork fat, chicken oil, beef tallow, and milk fat; and processed fats/oils thereof (e.g., curing, fractionation, or transesterification).
• a mixture of two or more fats/oils can also be used. Preferred among these are plant fats/oils, in order to obtain animal-free emulsified seasonings.
• the content of fat/oil in the oil-in-water-type emulsified seasoning is preferably from 0.1 to 20 parts by weight, more preferably from 0.2 to 10 parts by weight, and further more preferably from 0.5 to 5 parts by weight, per part by weight of the solids content in the kelp extract.
• the content of fat/oil is preferably from 2 to 60 wt. %, more preferably from 5 to 50 wt. %, and further more preferably from 10 to 40 wt. %.
• the water-soluble polymer compound used in the present invention is not particularly limited as long as it is a water-soluble polymer compound having emulsifying effect, and examples thereof may include protein hydrolysates, modified starches, and the like.
• Preferred are water-soluble polymer compounds other than gums, such as gum arabic and gum ghatti.
• the average molecular weight of such a water-soluble polymer compound is more preferably 1 000 or more, and further more preferably 2 000 or more.
• Protein hydrolysates are obtained by hydrolyzing proteins with enzymes, heat, acid, alkali, or the like.
• raw material proteins for protein hydrolysates may include beans, grains, milk, meat, seafood, algae, microorganisms such as yeast, sake lees, and the like.
• yeast extract e.g., yeast extract, bean proteins such as soybean protein, and plant proteins such as grain protein and seed and fruit protein. Two or more of these proteins may be used in combination.
• Commercial products may be used as these protein hydrolysates.
• modified starches may include modified starches having emulsifying effect, such as starch sodium octenyl succinate, phosphate-crosslinked starch, acetate starch, hydroxypropyl starch, and oxidized starch.
• modified starches having emulsifying effect such as starch sodium octenyl succinate, phosphate-crosslinked starch, acetate starch, hydroxypropyl starch, and oxidized starch.
• These water-soluble polymer compounds may be used singly or in combination of two or more.
• the content of the water-soluble polymer compound in the oil-in-water-type emulsified seasoning is preferably from 0.05 to 5 parts by weight, more preferably from 0.08 to 2 parts by weight, further more preferably from 0.1 to 1 part by weight, and particularly preferably from 0.25 to 0.45 parts by weight, per part by weight of the fat/oil.
• the content of the water-soluble polymer compound is also preferably from 0.05 to 10 parts by weight, more preferably from 0.1 to 5 parts by weight, and further more preferably from 0.2 to 3 parts by weight, per part by weight of the solids content in the kelp extract.
• the content of the water-soluble polymer compound is preferably from 5 to 30 wt. %, more preferably from 7 to 20 wt. %, and further more preferably 7 wt. % or more and less than 15 wt. %.
• the oil-in-water-type emulsified seasoning of the present invention may also contain salts, organic acids such as acetic acid and citric acid, other seasonings, antioxidants, emulsifiers such as lecithin, lysolecithin, and polyglycerin fatty acid esters, and the like.
• the amount of salt to be added is not particularly limited, but is preferably less than 7.5 wt. %, more preferably 7.0 wt. % or less, further more preferably 6.0 wt. % or less, and particularly preferably 5.0 wt. % or less, and is preferably 0.5 wt. % or more, and more preferably 1.0 wt. % or more, when the amount of the oil-in-water-type emulsified seasoning is taken as 100 wt. %.
• the emulsification treatment may be performed to mix and homogenize the above components, and can be carried out by a conventional emulsification method.
• a conventional emulsification method For example, water is added appropriately to a kelp extract, a water-soluble polymer compound is dissolved to prepare an aqueous phase, and the aqueous phase and fat/oil, which is an oil phase, are emulsified by a known emulsification method, thereby preparing an oil-in-water-type emulsified seasoning.
• Examples of the emulsifier used in the emulsification treatment may include high-speed rotating emulsifiers, such as homogenizers, homomixers, and colloid mills; high-pressure emulsifiers, such as high-pressure homogenizers, microfluidizers, and nanomizers; ultrasonic emulsifiers, membrane emulsifiers, and the like. Two or more of these devices may be used in combination.
• the oil-in-water-type emulsified seasoning of the present invention is not particularly limited as long as it is a seasoning which has umami, milky richness, and creamy texture, has suppressed fishy and seaweed flavor, has a cheese-like flavor, has emulsion particles, and has a small emulsion particle size; however, the average particle size of the emulsion particles is preferably from 100 to 3 000 ⁇ m, and more preferably from 200 to 2 000 ⁇ m.
• the average particle size of the emulsion particles can be measured with a commercially available particle size analyzer or the like.
• the oil-in-water-type emulsified seasoning of the present invention is a seasoning which can impart, to foods and drinks to which the seasoning is added, one or more selected from the group consisting of umami, cheese flavor, cloudiness, milkiness, richness, meaty flavor, or smoothness, and enhance it, and which can also mask bean smell and the like.
• the oil-in-water-type emulsified seasoning of the present invention can be used for imparting enhanced umami, imparting enhanced cheese flavor, imparting enhanced cloudiness, imparting enhanced milkiness, imparting enhanced richness, imparting enhanced meaty flavor, imparting enhanced smoothness, or masking.
• enhanced umami, cheese flavor, cloudiness, milkiness, richness, meaty flavor, or smoothness can be imparted, and bean smell and the like can be masked, whereby the lack in flavor and unpleasant smell of non-animal foods, particularly plant foods, can be eliminated, and by imparting umami, richness, creamy texture, and the like, seasoning like animal foods and drinks can be achieved.
• the amount of the seasoning added to each food and/or drink is not particularly limited as long as its seasoning effect can be exhibited, but is preferably from 0.01 to 30 wt. %, more preferably from 0.05 to 20 wt. %, and further more preferably from 0.1 to 10 wt. %.
• Foods to which the seasoning is added are not particularly limited as long as umami, cheese flavor, cloudiness, milkiness, richness, meaty flavor, or smoothness can be enhanced, or bean smell and the like can be masked, by the addition of the seasoning.
• Animal foods and drinks using animal raw materials, or non-animal foods and drinks using non-animal raw materials may be used.
• the seasoning is beneficial for plant foods and drinks using plant raw materials, such as plant milk, plant protein, and plant fat/oil.
• cheese flavor foods and drinks such as cheese and cheese substitutes
• milk flavor foods and drinks such as margarine, white sauce, whipped cream, filling, coffee whitener, pudding, ice cream, yogurt, caramel, milk drinks, plant milk drinks, milk tea, and matcha milk
• emulsified soups and sauces such as white broth soup, all of which have enhanced umami, cheese flavor, cloudiness, milkiness, richness, meaty flavor, or smoothness, or have masked bean smell and the like.
• Example 1-1 hot water-extracted Saccharina japonica extract (solids content: 15%) (Example 1-1), Rishiri kelp extract (solids content: 15%) (Example 1-2), or Hidaka kelp extract (solids content: 15%) (Example 1-3)
• Memalstar registered trademark
• palm oil Palm Ace (registered trademark) 10, produced by Fuji Oil Co., Ltd.
• Example Products 1-1 to 1-3 5 wt. % aqueous solutions of Example Products 1-1 to 1-3 were prepared respectively, and these were subjected to sensory evaluation on umami, matured flavor, milky richness, creamy texture, and fishy and seaweed flavor. As a result, all were observed to have weak matured flavor, but have umami, milky richness, and creamy texture, have suppressed fishy and seaweed flavor, and have a cheese-like flavor.
• Test Products 1-1 to 1-6 5 wt. % aqueous solutions of Test Products 1-1 to 1-6 were prepared, and the presence or absence of oil floating was visually observed. Further, the average particle size of the emulsion particles of Test Products 1-2 to 1-6 was measured by a particle size distribution/particle shape analyzer (produced by MicrotracBEL Corp.). The emulsified products of Test Products 1-2 to 1-6 were emulsions in which water and oil were emulsified; however, in the emulsified product of Test Product 1-1, water and oil remained separated and did not form an emulsion; thus, it was impossible to measure the emulsion particles.
• Test Products 2-1 and 2-2 5 wt. % aqueous solutions of Test Products 2-1 and 2-2 were prepared, and the presence or absence of oil floating were visually observed. As a result, neither of them were observed to show oil floating, indicating that they were oil-in-water-type emulsions with excellent emulsion stability.
• Example Product 2-1 was added to a commercially available cheese-like food made based on plant-derived raw materials (Vegan Shred, produced by Marinfood Co., Ltd.). As a result, compared to pre-addition, the umami and richness from mid-taste to aftertaste were enhanced, the overall taste was mellow, and umami as if real cheese were eaten was felt.
• Plant-derived raw materials Plant Shred, produced by Marinfood Co., Ltd.
• Example Product 2-1 The addition of the oil-in-water-type emulsion of Example Product 2-1 enhanced the richness and umami of the cheese-like food made based on plant-derived raw materials, resulting in a cheese-flavored food with an enhanced cheese-like flavor, and indicating that the oil-in-water-type emulsion of Example Product 2-1 was beneficial as a seasoning.
• Example Product 2-1 2% of the oil-in-water-type emulsified seasoning of Example Product 2-1 was added to a soy milk-based confectionery filling. As a result, compared to pre-addition, the resulting filling was observed to have a rich cheese-like flavor and enhanced rich umami.
• Soy milk of Example Product 5 was prepared by adding 2% of the oil-in-water-type emulsified seasoning of Example Product 2-1 to unadjusted soy milk, and the following Evaluation Test 3 was performed. Instead of Example Product 2-1, 0.14% of salt was added to prepare soy milk in which the salt concentration was adjusted as in Example Product 5, which was used as a comparison product.
• Example Product 5 was subjected to sensory evaluation by 11 trained panelists on umami, milkiness (creamy texture), richness, and soybean smell. Each evaluation was based on a 5-point scale. The comparison product was assumed as “3”, and results slightly stronger than the comparison product were rated as “4”, results stronger than the comparison product were rated as “5”, results slightly weaker than the comparison product were rated as “2”, and results weaker than the comparison product were rated as “1”. The numerical values of each panelist were averaged and compared with the numerical values of the comparison product.
• Example Product 2-1 It was found that the use of the oil-in-water-type emulsified seasoning of Example Product 2-1 could enhance the umami, milkiness, and richness of the soy milk, and further could mask bean smell.
• Example 6 White broth soups of Example 6 and a comparative example using plant raw materials were prepared with the formulations shown in Table 4, and the following Evaluation Test 4 was performed.
• the resulting white broth soup of Example Product 6 contained 4.5% of the oil-in-water-type emulsified seasoning of Example Product 2-1, and a total of 0.68% of salt was added to the comparison product so that the salt concentration was the same as that of Example Product 6.
• Example Product 6 was subjected to sensory evaluation by 6 trained panelists on umami, milkiness (creamy texture), richness, meaty flavor, and cloudiness. Each evaluation was based on a 5-point scale. The comparison product was assumed as “3”, and results slightly stronger than the comparison product were rated as “4”, results stronger than the comparison product were rated as “5”, results slightly weaker than the comparison product were rated as “2”, and results weaker than the comparison product were rated as “1”. The numerical values of each panelist were averaged and compared with the numerical values of the comparison product.
• Example Product 2-1 It was found that the use of the oil-in-water-type emulsified seasoning of Example Product 2-1 could enhance the umami, milkiness, richness, meaty flavor, and cloudiness of the white broth soup made of plant raw materials.
• Caramel raw materials of Example 7 and a comparative example using plant raw materials were prepared with the formulations shown in Table 6, and then boiled down until the total weight was reduced to 50% weight, thereby preparing caramels of Example Product 7 and a comparison product, and the following Evaluation Test 5 was performed. 2% of the oil-in-water-type emulsified seasoning of Example Product 2-1 was added to the caramel raw materials.
• Example Product 7 was sensorily evaluated by 5 trained panelists for milkiness (creamy texture), richness, smoothness, and soybean smell. Each evaluation was based on a 5-point scale. The comparison product was assumed as “3”, and regarding the milkiness (creamy texture), richness, and soybean smell, results slightly stronger than the comparison product were rated as “4”, results stronger than the comparison product were rated as “5”, results slightly weaker than the comparison product were rated as “2”, and results weaker than the comparison product were rated as “1”.
• results slightly smoother than the comparison product were rated as “4”, results smoother than the comparison product were rated as “5”, results not slightly smoother than the comparison product were rated as “2”, and results not smoother than the comparison product were rated as “1”.
• the numerical values of each panelist were averaged and compared with the numerical values of the comparison product.

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• 2023
  • 2023-08-29 US US19/103,572 patent/US20260041131A1/en active Pending
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